December 15, 2013 • Nancy Wolfson-Moche

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Full disclosure: I made the pizza dough last night. It needs about an hour to rise, so it is easier to make it ahead of time and refrigerate it. But, making whole grain pizza dough wouldn’t be a half-bad way to spend a post-snowy Sunday morning….  The dough recipe is included.

serves 2

INgredients

For the dough

2 cups organic whole wheat flour

1 cup spelt flour

1 envelope active dry yeast

1 teaspoon sea salt

1 cup warm water

1 ½ Tablespoons EVOO (Extra Virgin Olive Oil), and extra for the bowl

For the toppings

1 stalk broccoli

1 plum tomato

5 basil leaves

2 Tablespoons grated mozzarella and parmigiana cheeses, mixed

3 Tablespoons EVOO (Extra Virgin Olive Oil)

1 teaspoon corn meal (for the pan)

large pinch sea salt

fresh grated pepper to taste

Process  For the dough: Combine 1 cup spelt flour and 1 ½ cups whole wheat flour with yeast and sea salt in a large bowl.  Gradually pour the cup of warm (note: water must not be too hot, as it will “kill” the yeast) and the olive oil into the flour. Mix until it forms a soft dough. Spread the remaining half-cup of whole wheat flour over a clean working surface.  Turn the dough onto it and knead until dough is smooth and elastic. Shape into a ball and place in a large oiled bowl; lightly brush the top of the dough with evoo.  Cover with a clean kitchen towel and let rise in a warm place for two hours or until it has tripled in bulk. Punch down and let rest for 30 minutes or more until ready to use.  Preheat oven to 450°F.    For the pizza:  Prepare the toppings: Grate the cheese. Wash the broccoli, basil and tomato well.  Remove the tough outer layer of skin of the broccoli stalk.

Slice the stalk into discs, then halve them; cut the florets into bite-size pieces.

Set aside. Slice the tomato into rounds and cut each round into quarters.

Set aside. Chop the basil into strips. Place the pizza dough on a floured working surface and divide into equal parts (either 2, for large pizzas, or 5 for individuals). Flatten the ball first with the palms of your hands, rotating and turning the piece of dough from one side to the other.  Work the dough, stretching it and flattening it with a rolling pin until you have a disk the desired size with an outer rim high enough to contain the toppings.

Use a cast iron pan or a pizza stone and place the dough on it. (Note: if you are using a pan, coat it with olive oil and then sprinkle corn meal on it.)

Lightly coat the top of the dough with oil. Spread the cheese on it and top with pieces of broccoli and tomatoes.

Add the basil and season with salt and pepper.

Bake for 15 to 20 minutes in preheated 450 F oven.  Pizza is ready when crust turns a golden brown and vegetables are cooked.

©Nancy Wolfson-Moche 2013